OK people, let's have it. I want an authentic, kicking chili recipe. My wife can make up a decent batch, but I want an award winner. I'm looking for something in the Texas style- made with bite sized pieces of beef- not ground. Who will step up and offer? Thanks.

Ok Chagan I have never competed in a BBQ competition, But I have competed in a Chili cookoff. Last year was my first and I competed in the Highest category with the Pros and Restaurants. Out of 100 +/- Teams mine was 4th. I probably would have placed higher but I think it was too hot for the judges tastebuds (imagine that). But we were the crowd favorite serving almost 70 Quarts of Chili. I'm a firm believer that no chili is the same twice so I don't have a firm recipe but I can tell you the process.

Start off with Ground Sirloin and Loose Sausage. Smoke them until cooked and add at the end. I use mesquite chunks soaked in Bourbon. Smoking it makes it clump together and gives you great flavor and those big bites of meat. Use fresh tomatos. Boil them and peel them and cut them into large chunks. Throw in pot to start reducing. Roast Yellow Bell Peppers, peel, chop and add to pot. Peeling is important for both the tomato and the peppers. Chopped Onion slightly sauteed. I also use lots of chopped garlic. As well as sliced Jalapenos. I know I should use fresh but when making 80qts in total you go with jars for those two things. I use beans in mine too. Seasonings: Beer to start the process, bourbbon at the end it. Franks Red hot. Lots of Cumin. Seasoned Pepper, Salt, Ground Mustard, Chili Powder, Red Pepper, Red Pepper Flakes, and a little oregano. And Tobasco for kick. I personally don't like cilantro so I don't use it.

Serve with either cornbread or flour tortillas and cheese and sour cream.

In a large heavy pan, heat oil, and brown beef cubes on all isdes. Add onions, bell pepper and garlic, and fry them with beef for about 5 minutes. Add all the remaining ingredients except beans, and simmer the chili for 1 1/2 hours or until the meat is tender. Add beans, and simmer 30 minutes longer. (optional)
*courtesy of Lone Star Brewing Co.

Beans are optional as every true Texan will tell you that there are NO beans in real chili.

Also forgot to mention that I like to eat mine with a tall, cold one and some mexican cornbread.

Chili Verdé5 Roasted Pablano pepper (skinned and seeded)
5 Roasted jalapeños
5 tomatillos Roasted
1 head of garlic Roasted, peeled and mashed
1 large onion roasted
1 cup fresh cilantro- chopped
1 tbs cumin
1 tbs of salt (adjust to taste), pepper to taste
¼ cup o limejuice
3 tbs olive oil
2 lbs smoked pulled pork or pork tenderloin cut into cubes.
For best results, roast all veges on the grill (preferably over charcoal). Combine the first nine ingredients in a food processor and process until smooth. In a hot Dutch oven placed on a grill over coals, or on the stove, place oil and brown the pork (if using tenderloin), if using pulled pork just stir in the meat until warm. Pour the roasted vege mixture over the pork and simmer until the pork is fully cooked (if using tenderloin), or until the whole mixture is warm (if using pulled pork). Stir well, garnish with fresh cilantro, and serve with favorite sides.

Thanks folks, I think that I have more than enough info to get started. I appreciate the thorough and lengthy responses! Anyone else please feel free to add. Very impresive Grand Scale, 4th is quite a respectable place for your first try

I think all the vegetables - like tomatoes, onions, green peppers, etc. I will roast directly on the ambers and remove the skin.

I will then chop all the vergtables and cube the steak and put everything in a pot and bring to a boil and half the beans... simmer for 2 hours and add the remaining beans.. simmer for another half hour. serve with flambeed peppered vodka for that super-hot effect

hmmmm maybe I'll do a chilli with brisket and pulled pork... I will also try toasting the cumin....

also for the no beans.... I am not huge on kidney beans myself, but I think ya need em for chilli (the flavouer aint bad - I dont like the bean texture) and alot of people love em...

I was thinking about this.... I think I might cook the beans in the chilli, but maybe a puch made of butchers net or something and then remove them at the end and place them on the side for those who want them

Wow, the beans topic is almost as fevered as the gas vs. charcoal debate. Oh no....did I...... Anywho, I found that if you soak them long enough and simmer them in the chili long enough they will be quite tender. I can enjoy chili either way, by my biggest challenge right now is finding some Tomatillos. Green chili next up. Wait one, found some: